Being the flagship series in Misono’s lineup, UX10 Series knives are made of a high purity special stainless steel produced by a Swedish steel company. Heat-treated to 59-60 HRC, the UX10 knives can be as hard as many knives made of carbon steel, yet offer exceptional rust-resistance. The nickel-silver bolster adds a stylish accent to the water-resistant black pakkawood handle, which gives the knife an excellent weight balance.
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Misono
- Model No.: 731 / 732
- Knife Type: Petty
- Construction: Monosteel
- Grind: Double-edged Blade (70/30 Grind)
- Steel Type: N685 EXTRA
- Hardness: 58-59 HRC
- Blade Length: 120mm (4.7") / 130mm (5.1")
- Blade Height (at heel): 26mm / 27mm
- Spine Thickness
- Above heel: 1.7mm / 1.7mm
- Middle: 1.4mm / 1.4mm
- Shape: Western-Shaped
- Material: Black Pakkawood
- Bolster: Nickel Silver
- Length: 106mm / 114mm
- Overall Length: 226mm / 245mm
- Weight: 68g (2.40oz) / 74g (2.61oz)
- Mark: "Misono" ; "EU Stainless Steel UX10"
About Misono ミソノ
Family-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.